Spirits
12 articles
How to Pair Wine and Food: Mastering Intensity and Acidity
Despite the intimidating array of choices and expert pronouncements, pairing a baked goat cheese salad with a New Zealand Sauvignon Blanc isn't about snobbery, but a simple principle of matching acidi
Coors' New 110 Proof Whiskey Delivers Smooth, Bold Taste
In mid-June 2026, Coors Whiskey Co.
Four Roses Releases First Cask-Finished Bourbon Aged in Japanese Oak
For the first time in its history, Four Roses Distillery is releasing a bourbon finished in Japanese Mizunara oak barrels.
High West's The Prisoner's Share Red Wine Cask Finished Whiskey
The 2026 release of High West's The Prisoner's Share marks a pivotal moment: the distillery has, for the first time, married its own bourbon and rye within a single expression.
Barrell Craft Spirits Unveils Limited Edition Toasted Seagrass Whiskey
Only 350 bottles of Barrell Craft Spirits' new Toasted Seagrass whiskey were released in 2026, each priced at $199—more than double its popular predecessor.
Elijah Craig 21 Year Old Single Barrel Bourbon Arrives With 94 Proof
Only 1,789 bottles of Elijah Craig's 21-Year-Old Single Barrel Bourbon will be released, making it one of the most exclusive spirits to hit shelves this year.
New Decaf Espresso Liqueur Launches for Cocktails
Luxardo unveils what it claims is the world's first decaffeinated espresso liqueur, exclusively for the US market.
Russell's Reserve Releases New Batch of 13-Year-Old Bourbon
This year's Russell's Reserve 13-Year-Old Bourbon, bottled at a robust 121.
Sazerac Launches AJ Bond, Its First Tennessee Whiskey
After decades dominating bourbon and rye markets, spirits giant Sazerac Co.
Industry Sour: Why Fernet Branca Recipes Differ
Despite its name, the 'Industry Sour' cocktail has no single industry-standard recipe, with leading guides disagreeing on key ingredient measurements by as much as 33%.
Classic Negroni Recipes for Modern Connoisseurs
While the Negroni is often seen as a fixed trinity of gin, vermouth, and Campari, its earliest printed recipe in 1949 actually called for half Campari, challenging the equal-parts dogma.
Jim Beam's Latest Blend Earns Critical Acclaim
Jim Beam's latest release, Little Book Chapter 10, is already hailed as one of its best editions to date.